Smoky Tex-Mex Salad

Method

1. Preheat the oven to 200°C / 392°F fan-assisted.
2. Drain and rinse the tinned chickpeas, then add them to a large roasting tray. Scatter over the smoked paprika, ground cumin, chilli flakes, onion powder, garlic powder, dried oregano, and pinches of salt and pepper. Drizzle over a fairly generous amount of olive oil, then use a spoon to give everything a good mix. Roast for 15 minutes.
3. Drain and rinse the black beans and slice the crusty bread into small cubes. Add both to the tray along with the corn kernels and another small drizzle of olive oil, and use a spoon to give everything another good mix. Roast for 10 minutes.
4. Dice the tomatoes, and peel and thinly slice the red onion. Pick the parsley leaves off their stalks and finely chop the leaves. Add the tomatoes, onion and parsley leaves to a large mixing bowl with the crunchy salad leaves, and give everything a mix.
5. Meanwhile, combine the vegan ranch dressing ingredients in a bowl and leave to one side (check the consistency, if it's too runny, add more mayo. If it's too thick, add more oat milk).
6. When everything is ready, separate the salad into 4 bowls, top with the roasted chickpea mix and drizzle over the vegan ranch dressing to serve. Yuuuuuum.